Beurre blanc (for fish) - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Shallots, minced |
| ¾ | cup | Wine, white |
| ¾ | pounds | Butter, at room temperature |
Directions
Reduce white wine and shallots over high heat until the wine is half its original volume.
Remove from heat and whisk in butter bit by bit until each addition is emulsified.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
Related recipes
- Bernaise sauce - great chefs
- Beurre blanc
- Beurre blanc (white butter sauce)
- Beurre blanc for lamb spirals
- Beurre blanc sauce
- Beurre blanc sauce (dupree)
- Beurre blanc white butter sauce
- Beurre blanc with herbs and pernod
- Beurre manie - great chefs
- Dessert beurre blanc
- Fillet of halibut with beurre blanc
- Fish mousse in a white butter sauce
- Ginger beurre blanc
- Grilled rouget (red mullet) with basic beurre blanc
- Lemon tarragon beurre blanc
- Mustard crusted halibut with beurre blanc
- Remoulade sauce for shellfish - great chefs
- Salmon mousse - great chefs
- Traditional beurre blanc (beurre nantais)
- Wine butter sauce - great chefs